Picadillo

Method

Heat olive oil in a large heavy-bottomed pan over medium-high heat and brown the ground beef, breaking it up as it cooks for about 5 minutes, then remove and set aside. In the same pan, sauté the diced onion and garlic until softened and fragrant, about 3 minutes. Stir in the tomato puree and cook for 1 minute, then add the crushed tomatoes, cumin, oregano, salt and pepper. Return the beef to the pan and add the diced potatoes, olives and raisins, then pour in the beef stock and stir well. Bring to a simmer, reduce heat to low, and cook covered for 20-25 minutes until the potatoes are tender and the flavours have melded together. Taste and adjust seasoning as needed before serving.